citric acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | citric acid |
| English name | citric acid |
| INS/E number | INS 330 |
| Functional class | Acidity regulator, Antioxidant, Colour retention agent, Sequestrant |
| Year adopted | 1969 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Citric acid is a tricarboxylic acid naturally present in citrus fruits, industrially produced mainly by Aspergillus niger fermentation of sugars. It is the most common acidity regulator and also acts as a chelating and antioxidant-supporting agent.
Source
Natural：糖蜜、玉米淀粉等碳水化合物
Why is it used?
- Provides and regulates sour taste
- Chelates metal ions, supports antioxidant action
- Adjusts pH, improves flavour and stability
- Used in beverages, confectionery, cans, jams
Common Foods
- Carbonated drinks
- Fruit and flavoured beverages
- Confectionery
- Jams and jellies
- Canned foods
- Wine
Safety
ADI (Acceptable Daily Intake)：not limited
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 330)
- FDA 21 CFR 182.1033 (GRASS)
- Codex GSFA (INS 330)
- FSANZ Food Standards Code (330)
In a nutshell
Citric acid is the most widely used natural-origin acidity regulator, safe without a numerical ADI.
Consumer Advice
A natural acid found in citrus fruits, but industrially produced via mold fermentation. Extremely safe, used widely for tartness and preservation.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.